In a large mixing bowl, blend all ingredients together. Lightly grease a pan with some coconut oil. Heat the pan until hot. For one Pancake pour about 1/4 cup batter onto the hot the pan. Cook on one side until bubbles begin to form and break. Then turn the pancakes and cook the other side until brown. Repeat until the batter is gone, and try not to eat them all while you’re cooking them.

Hello Lovlies, Toast is one of my favorite things to have for breakfast. What I love about is how healthy and versatile it can be. You can make a sweet or savory toast. You can add fruits, vegetables, nuts, chia pudding, vegan yogurts…. The possibilities are really endless. Here a few of my Toast ideas.

Hello Lovlies, this banana bread is eggless and dairy-free, but you’ll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day. Easy to make, no need for a mixer! 🔝 I really enjoy the aroma of freshly-baked homemade bread in my kitchen. No one can resist a thick slice of banana bread.

Add the dry ingredients in a bowl and the liquid ingredients in a another bowl. Then add the dry to the liquid ingredients and mix well. Transfer the batter to the prepared pan and bake until a tester inserted in the center comes out clean – 35 minutes. Cool the bread in the pan on a wire rack for 20 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack.

Add the dry ingredients in a bowl and the liquid ingredients in a another bowl. Then add the dry to the liquid ingredients and mix well. Transfer the batter to the prepared pan and bake until a tester inserted in the center comes out clean – 35 minutes. Cool the bread in the pan on a wire rack for 20 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack.

Topping: Place vegan chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly; drizzle over banana bread.

There’s nothing quite like finally crossing something off your to-do list, right? Today, I am sharing a recipe for a vegan Mole cake. This cake’s name means “mole cake.” ‚Cause it looks like a mole hill. The original recipe is with orange juice but I made it without orange juice and used for the filling soy milk!

Mix all ingredients and fill the mixture into the spring form (18 cm) and bake for 30 minutes; let the cake cool out.

Once the cake has cooled down, put the cake on a plate. Scoop out the middle part of the cake and set the cake crumbs aside in a bowl. Make sure to leave an inch boarder and don’t scoop out too deep, you want to make sure you have a solid cake border and bottom. Put the crumbles aside.

Prepare the vanilla pudding as per the instructions on the package and let the pudding cool out. Then beat the vegan butter with the powdered sugar and add the pudding to the buttercream.
Add the grated chocolate. Peel and half the banana lengthwise. Cut in pieces and place it on the bottom of the cake. Cover it with the filling in a mole hill shape. Now take the crumples and spread them on the cream. Let the cake chill for 2 hours in the fridge.

In a bowl whisk together all ingredients and refrigerate for a couple of hours, or overnight. Next day, the pan should be ready for your batter, so spoon one pancakes worth of the mixture into the pan. Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened. Repeat until the batter is gone, and try not to eat them all while you’re cooking them.

Pour the flour, and baking powder in a large bowl and combine. Mash the banana (if you haven’t done so already). Mix in the bananas with 50 ml soymilk. Stir until combined. Then add the rest to the bowl. Stir again until all is combined. Heat a large skillet (or if you are lucky and have a griddle) with 1-2 Tbsp of the oil over medium heat. Once the pan is hot add a 1/4 cup of batter for each pancake. Cook until bubbles begin to form around the edge of the pancakes.
Flip and cook for another 2-3 minutes. Remove panckaes and place on a baking sheet in the oven to keep warm. Add remaning oil as needed and continue to cook pancakes until all the batter is gone. Serve with maple syrup or dusted with powdered sugar.